1. Flowers, fruits, roots and leafy vegetables must be treated with antiseptic and water according to the ratio of 1: 100, and then stored in the cold storage as soon as possible. Such as broccoli, celery, purple cabbage, bitter gourd, yam and so on.

2. Vegetables that generate a lot of heat must be treated with ice water at the ratio of 65,438+0: 400 to cool their vegetables to 7~8℃. Then take it out and drain it, and then enter the vegetable cold storage for preservation.

3. After the leafy vegetables are received, they must be sprayed with Novo sterilization preservative ice water in time before entering the vegetable cold storage.

4. After the processed vegetables enter the vegetable cold storage, they must be packed in fresh-keeping bags to prevent water evaporation.

5. Other vegetables: after the countertop is cleaned, pour out the incoming goods and scatter them, store them in the open air, spray ice water with Novo sterilization preservative or cover them with a cool cover to cool down, and spray ice water every hour to cool down and keep them fresh overnight. Such as: green pepper, eggplant, onion and garlic seedlings, tomatoes (immature), potatoes, taro, pumpkin, wax gourd, candied fruit, burdock and so on.